Rum-Tum Pie

This old South Florida favorite is as easy as pie to make. For the very best flavor, be sure to use dark Jamaican rum.

I'm sharing this at Tuesdays at the Table today. Come on over.

Rum-Tum Pie
8-10 serving
Print recipe

Chocolate Crust:
1-1/4 cups fine chocolate wafer crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

Filling:
26 large marshmallows
1/2 cup milk
3 tablespoons unsalted butter, room temperature
1/3 cup dark rum
2 teaspoons vanilla extract
1 cup whipping cream

To Prepare Chocolate Crust:
Combine all ingredients in a medium bowl; toss with a fork to moisten crumbs well. Pour mixture into a 9-inch pie pan and pat into bottom and sides of pan. Refrigerate at least 1 hour before filling.

To Prepare Filling:
Combine marshmallows and milk in top of a double boiler over rapidly simmering water. Cook until marshmallows are melted (10-12 minutes). Remove from heat and stir in butter. Cool completely. Stir in rum and vanilla, blending well. Whip cream until it holds stiff peaks; fold into cooled mixture. Pour mixture into prepared crust. Refrigerate until completely set (about 3 hours).